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A very big and very fast harvest has come to an end at Montalto - a huge thank you and congratulations to our hardworking vineyard and winery teams. We’re extremely grateful for an incredible yield and the quality looks excellent too – I’m excited for a first look at these wines later on in the year. This month the estate is open as normal (7 days, 11am - 5pm) including across the public holidays in Easter (except Good Friday) and ANZAC Day. Our final Twilight Dinner in The Restaurant is on Saturday 26th April - reservations are essential and getting scarcer so get in quick!
Cheers,
Montalto is open every day from 11am – 5pm including throughout Easter and ANZAC Day. The only day the estate is closed to visitors is on Good Friday (Friday 18th April).
Reservations are essential in The Restaurant and for our Autumn Picnics.
The Piazza continues as a walk-ins only space, online reservations are available for groups of 10 adults or more.
Walk ins are always welcome for tastings in The Cellar Door however online reservations are available too.
The very last Twilight session in The Restaurant is on Saturday 26th April.
Enjoy our early autumn set menu as you look out across the vines through to Western Port on the horizon. 5.30pm dinner reservations are available. Reservations essential.
At Montalto, our winemaking philosophy starts in the vineyard, and few blocks tell a story quite like our 40-year-old, dry-grown Pinot Noir vines. These remarkable vines have never been irrigated, relying solely on the natural rainfall and deep-rooted resilience of their site.
Naturally low-yielding, they channel their energy into producing fruit with a high skin-to-juice ratio - a crucial factor in developing deep colour, intense flavour, and a complex structure. Since the skin is the driver of both flavour and colour, these conditions create Pinot Noir of extraordinary depth and concentration, further enhanced by an ideal ripening period.
According to Vineyard Manager Dan Prior, “These vines have thrived for decades in our cool-climate terroir, producing fruit of outstanding balance and character. This year’s harvest is shaping up to be something truly special.”
With a legacy spanning four decades, these vines have consistently contributed to some of Montalto’s most celebrated and awarded Pinot Noirs. Their ability to express the purity and finesse of the Mornington Peninsula makes each vintage a reflection of both time and place - a wine that tells a story in every sip.
As we bring in the Vintage 2025 harvest, we invite you to experience the fruits of this heritage in your glass.
“Now that summer has drawn to a close, the orchard is starting to come alive with apples, quince and figs. Quince is one of my favourite autumnal ingredients - slowly cooked in an aromatic syrup until tender and ruby red, and served alongside our wood-fired duck breast.”
Adam Johnston, Head Chef
The Restaurant is open Friday – Sunday for lunch, including throughout Easter. Montalto is closed to visitors on Good Friday. Reservations essential.
Warm autumn days are perfect for picnicking at Montalto. Every picnic includes:
Hosted wine tasting, featuring our current release wines, in The Cellar Door.
Shared 3-course set menu at one of our beautiful private picnic sites.
A bottle of Montalto wine (between two people).
Picnics are available at 6 stunning private picnic sites from Thursday – Monday, including throughout Easter. Montalto is closed to visitors on Good Friday. All picnics begin at 11am-sharp.
“With cooler days but still warmth in our soil, all of our winter root vegetables sown will continue to put on growth.
Large harvests of tomatoes, cucumbers, apples, strawberries and sweetcorn have slowed as our leafy green crops of Cime Di Rapa, red stem chicory and wild rocket are now being harvested daily by the crate-load.
I’m still hoping this warmth will ripen our late varieties of figs and keep my fingers crossed for good rains soon.”
Julie Bennett, Produce Manager
At Montalto, every pizza is a love letter to the rich traditions of Italy, crafted with passion and precision by our two dedicated Italian pizza chefs. Their expertise transforms the simplest of ingredients into something truly extraordinary - beginning with a delicate, crisp base, perfected through careful fermentation to achieve the ideal balance of lightness and texture. Each topping is chosen with intention, celebrating the beauty of high-quality, seasonal estate-grown produce that enhances rather than overwhelms. This is pizza as it was meant to be - pure, authentic, and deeply satisfying. While it may differ from the heavier, more commercial styles some expect, this dedication to tradition is what makes our pizzas a true expression of Italian culinary artistry, something we take immense pride in sharing with you.
The Piazza at Montalto offers a casual, outdoor dining experience where you can enjoy our renowned pizzas, seasonal shared plates, and an impressive selection of award-winning Montalto wines.
The Piazza is open 7 days, 11am – 5pm (kitchen closes at 4pm) including throughout Easter and ANZAC Day. Montalto is closed to visitors on Good Friday.
